Herbs of the Holyland by Nissim Krispil

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Common name:


Synonym name:

Hebrew name:

כמון תרבותי

Scientific name:

Cuminum cyminum



Arabic name:

כמון الكمون

annual plant
0.25-0.35 m
Flowering color:
Flowering period:
Growing areas:
In the past cumin was grown in fields, especially in the Israeli Arab sector. Nowadays the seeds are imported to Israel, but you can find the plant in spice gardens around the country.
Cumin is an annual plant from the Apiaceae family. The plant stem is thin and branched, the leaves are cut into many lobes and their color is bluish green, the flowers are bright pink. In the folk medicine Cumin is used for liver disease, digestive problems, cleansing the skin,  stopping hiccups and even more. 
Originally the plant is growing in Turkmenistan and Upper Egypt. 
For intestine and stomach problems:
Boil full tablespoon of cumin seeds in a liter of water, strain and drink 3-4 cups a day. 
Another way is to put half a teaspoon of cumin spice in the mouth and drink a glass of water immediately. 
To stop hiccups, you can mix a teaspoon of cumin spice in half a glass of water and drink it slowly. 
For Skin diseases boil 50 grams of seeds in a liter of water, for 20 minutes, cool it, dip a cotton wool into the decoction and wash the infected region. 
Cultural Cumin seeds are used to flavor cheese, sausages, meat, pickles, soups, bread, cakes and fish. Cumin powder is one of the ingredients in curry and chili mixture. Cumin oil is very common in the liquor and perfume industry. 
The prophet Isaiah says about the cumin: "For the black cumin is not threshed with a threshing-sledge, neither is a cart-wheel turned about upon the cumin; but the black cumin is beaten out with a staff, and the cummin with a rod." (Isaiah Chapter 28,27) 
At The times of the Mishnah they liked to sprinkle  cumin a spice on bread, and they told about it "the cumin does not has a taste, but it has a smell" (contributions 90, 44).
 Pliny or Gaius Plinius the second a Roman scholar from the first century AD, says that the Romans used to eat cumin  because they wanted that their skin face will become more pale and light, at those times it was considered as beautiful. 
In medieval times cumin condiment was popular and they believed it has qualities to inspire love and prevent infidelity. 
In India the cumin is acceptable as an accelerating the digestion, as a cure for stomach aches and as an effective treatment for diarrhea. 
Yemenite Jews used the seeds for treating: swelling of the body, urinary tract obstruction, breathing difficulties and liver diseases. The Moroccan Jews used the seeds to get rid of intestinal worms. When cumin is cooked in wine it is good for strengthening the body and for speeding up the digestive system. 
Iraqi Jews used the seeds to treat stomach or liver ailments, for flatulence relief and for stopping nose bleeding.